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Pork Medallions with Balsamic Vinegar and Capers

Pork Medallions with Balsamic Vinegar and Capers

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Marianne

Marianne

This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
  2. Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.
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Reviews

Jillian
221

Jillian

4/25/2012

Very easy to make and delicious! After cutting the pork, I placed the slices between two pieces of wax paper and gently pounded it down to the desired thickness. I doubled the sauce which was positively wonderful the balsamic and capers complimented each other nicely. Thanks for a great recipe Marianne!

Marianne
174

Marianne

4/27/2009

This is my recipe, and I have an update for you. I made this tonight using a replacement for the chicken broth: the dark, wonderful, gelatinous broth that is left from the Roast Sticky Chicken from this site. It made the sauce rich and more flavorful. I highly recommend it! You may need to add a little more broth for the ratio of vinegar:broth because it is thicker. Very tasty indeed!

michellej
61

michellej

3/27/2009

Hey Marianne! Thank you so much for the recipe!!!! I made it excatly as it was written and my family loved it! PS. We are the Caper Gueens! Princessjenna told me about it and what a life saver because I usaually marinate and grill pork tenderloin.. to cold outside. This would also be good with chicken..says my son. Thanks for the great recipe! UPDATE: I used a pork loin and cut it very thin. The medallions were bigger but just as tender and delicious!

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